Wandercooks · by Wandercooks★ 5.0 (8)
Chef Stefano’s Bucatini all’ Amatriciana Recipe
NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 52%
CARBS 89G43% OF CAL
6G FIBER8G SUGAR76G OTHER
FAT 41G45% OF CAL
13G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian pasta with a rich tomato sauce, smoky guanciale, and a hint of chili, finished with pecorino cheese. Done in 30 minutes with fewer than 10 ingredients, it's a simple, classic dinner.
mainitalianpasta🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 4- 400 g pasta (penne, spaghetti or bucatini -100 g per person )
- 2 cups pasta water (leftover from cooking your pasta)
- 400 g passata
- 200 g guanciale (or sub with pancetta or bacon pieces)
- 1 onion (finely chopped)
- ¼ cup olive oil (extra virgin)
- 1 small red chilli (finely sliced)
- ½ cup pecorino romano cheese (grated)
- 1 pinch rock salt (for boiling pasta)
At a glance
PER SERVING · TIME 30M
CAL 42%·PRO 52%
CARBS 89G43% OF CAL
6G FIBER8G SUGAR76G OTHER
FAT 41G45% OF CAL
13G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1082mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 340mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1082MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.